SONYA DEVI - Founder & Head Chef

With a BSc in Nutrition & Msc in Public health under my belt I have been cooking since the age of 10 and I have pretty much eaten my way around the world. Coming from mixed heritage Indian / Dutch with a father who was a passionate cook I was exposed to many different cuisines from a very young age. I enjoy sourcing new suppliers within the West Country and beyond and learning about new farming methods. I am deeply passionate about fresh produce and learning about new sustainable farming methods which we can use in our 'No Dig Diva Field'. I love food and preparing it for my customers and I am looking forward to sharing my passion, working with the many creative talents in Bristol and setting up a vegetarian emporium for you all to enjoy. Other passions include; my family, hiking, open water swimming, independent films, music, dancing and exploring the world.

SONYA DEVI - Founder & Head Chef

With a BSc in Nutrition & Msc in Public health under my belt I have been cooking since the age of 10 and I have pretty much eaten my way around the world. Coming from mixed heritage Indian / Dutch with a father who was a passionate cook I was exposed to many different cuisines from a very young age. I enjoy sourcing new suppliers within the West Country and beyond and learning about new farming methods. I am deeply passionate about fresh produce and learning about new sustainable farming methods which we can use in our 'No Dig Diva Field'. I love food and preparing it for my customers and I am looking forward to sharing my passion, working with the many creative talents in Bristol and setting up a vegetarian emporium for you all to enjoy. Other passions include; my family, hiking, open water swimming, independent films, music, dancing and exploring the world.

MATT HARRIS - Sous Chef

My passion for food started from a very young age and I have relished the opportunity to progress in my role as a chef over the last few years. Some of the skills I developed from my previous career in science, I now use in the kitchen environment, from experimenting with vegan fresh pasta mixes to baking the perfect pastry case. Prior to starting at The Vegetable Diva I worked at The Gallimaufry and before that 1847, where I played a key role in creating seasonal, fresh and satisfying vegetarian and vegan dishes. I can’t wait to get baking and cooking great new vegetarian dishes and treats at The Vegetable Diva.

MATT HARRIS - Sous Chef

My passion for food started from a very young age and I have relished the opportunity to progress in my role as a chef over the last few years. Some of the skills I developed from my previous career in science, I now use in the kitchen environment, from experimenting with vegan fresh pasta mixes to baking the perfect pastry case. Prior to starting at The Vegetable Diva I worked at The Gallimaufry and before that 1847, where I played a key role in creating seasonal, fresh and satisfying vegetarian and vegan dishes. I can’t wait to get baking and cooking great new vegetarian dishes and treats at The Vegetable Diva.

SERENA APPLEBY - Sous Chef

Hey, I’m Serena, your friendly neighbourhood Northern hobbit. From as young as I can remember I have always adored food and it is something that is very close to my heart. I am part Filipino and that means one thing: rice. Rice is at the centre of my very being and the day is not done if i haven’t had at least two bowls of the stuff.My other favourite things include Adidas (if they did chefs white’s i’d be rocking them with pride every single day), lengthy anime series’ and drinking tonnes of one shot oat milk flat white’s and cold brew negroni’s down at Little Victories by the Harbourside.

SERENA APPLEBY - Sous Chef

Hey, I’m Serena, your friendly neighbourhood Northern hobbit. From as young as I can remember I have always adored food and it is something that is very close to my heart. I am part Filipino and that means one thing: rice. Rice is at the centre of my very being and the day is not done if i haven’t had at least two bowls of the stuff.My other favourite things include Adidas (if they did chefs white’s i’d be rocking them with pride every single day), lengthy anime series’ and drinking tonnes of one shot oat milk flat white’s and cold brew negroni’s down at Little Victories by the Harbourside.

CATHY GLOMBECK - Front of House Manager

I love what I do – making coffee, chatting with customers, and getting to know a few of the locals. I am also coffee crazy and love making delicious coffees for everyone. Figuring out the perfect brew for someone to get them started for the day is an amazing feeling! I also help other members of staff to learn more about coffee and train them up to be amazing baristas! Its easy to be passionate about the food we serve here as the chefs are all so talented! I was previously Head Barista at Pinkmans Bakery and before that given the opportunity to travel Down Under, learning about everything coffee from passionate Aussies, and bringing back a whole new perspective! And if you’re wondering what I do on my days off, I hand-bind notebooks, soak up nature in the countryside, or maybe go for a pint (or three) with some of my friends.

CATHY GLOMBECK - Front of House Manager

I love what I do – making coffee, chatting with customers, and getting to know a few of the locals. I am also coffee crazy and love making delicious coffees for everyone. Figuring out the perfect brew for someone to get them started for the day is an amazing feeling! I also help other members of staff to learn more about coffee and train them up to be amazing baristas! Its easy to be passionate about the food we serve here as the chefs are all so talented! I was previously Head Barista at Pinkmans Bakery and before that given the opportunity to travel Down Under, learning about everything coffee from passionate Aussies, and bringing back a whole new perspective! And if you’re wondering what I do on my days off, I hand-bind notebooks, soak up nature in the countryside, or maybe go for a pint (or three) with some of my friends.

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